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Steak Taco Salad

Dig into a crispy Southwestern salad made with romaine, corn, jalapeño and juicy seared flank steak topped off with Marzetti® Ranch Veggie Dip.

Ready in  25 minutes
Serves  4





Step One:

Place steak in a bowl. Pour lemon vinaigrette into the bowl and rub all over steak. Allow to marinate overnight, covered, in the refrigerator. Discard marinade. Remove steak from the marinade and pat dry. Season with salt and pepper.

Step Two:

Heat oil in a skillet over medium-high heat. When oil is hot and starts to shimmer, add steak and sear, about 2 1/2 to 3 minutes. Flip the steak and cook another 2 1/2 to 3 minutes for medium-rare (for approximately 3/4-inch-thick steak). Remove from heat and let rest 5 minutes.

Step Three:

Heat a skillet over medium heat (no oil). When hot, add corn and jalapeño and sauté until browned in spots, about 5 minutes. Season with salt and a squeeze of lime. Set aside.

Step Four:

In a large salad bowl, add the romaine, corn mixture, black beans, cherry tomatoes, onion, avocado, and cilantro. Dress with lemon vinaigrette and lightly toss. Season with salt and chili powder. Set aside salad and slice steak.

Step Five:

Arrange steak on top of salad.

Step Six:

Sprinkle southwest corn and cashew kickers on top. Serve with extra lime wedges and side of ranch veggie dip.

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